Heat 1 tablespoon the oil in a large frying pan or wok and sauté 1 chopped onion until softened and beginning to colour. Stir in the 2.5cm ginger , grated and 2 chopped garlic cloves or 1 tablespoon ginger puree and 1 teaspoon garlic puree - take care if using purée as it may spit a little.
Add 500g pork and fry for about 5 minutes until browned, breaking up with the side of the spoon or spatula as it cooks.
While the pork is cooking, combine the 2 tablespoons sweet chilli sauce, 2 tablespoons oyster sauce and 2 tablespoons soy sauce with 125ml water. When the pork has browned stir the sauce mixture into the pan and simmer for 5 minutes.
Combine 1 tablespoon cornflour and 1 tablespoon rice wine or sherry together and stir into the meat, cook stirring until the sauce thickens.
Serve the pork with rice noodles or vegetable sprinkled with some fresh coriander.
Notes
This dish can be made with mince beef or lamb instead of pork if desired.Leftovers will keep in the refrigerator for up to 2 days or can be frozen for up to 4 months. Reheat until piping hot,Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)